Sustainable Seafood Choices

By D. S. Mitchell

Introduction

While I am confined to my home, due to the coronavirus threat, I have worked, every day on my blog. For the last several weeks many articles I have posted are related, in one fashion of another, to the pandemic. But, today I want to temporarily shift gears. I want to share some information on how to support sustainable U.S. seafood.

James Beard Foundation

The James Beard Foundation is an organization at the center of the nation’s culinary culture. The Beard Foundation has been, for over 30 years, on a mission to promote, through education, a food culture that encourages delicious, diverse, and sustainable. The Trump administration is working to roll back conservation provisions that had helped rebuild depleted fish stocks and cut over-fishing. The Beard Foundation is encouraging the chefs of America to become the voice of sustainability in their communities.  ‘Smart Catch’  is a Beard Foundation project created to help chefs serve seafood, fished or farmed, in environmentally responsible ways.

Fish on Friday

When I was a kid, we had fish for dinner on Friday. We were not Catholic, but we followed what seemed a national tradition, or at least a neighborhood tradition. From childhood, eating seafood has been part of my culinary experience. Today, 80% of the seafood consumed by Americans is imported. Forty-five per cent of that total comes from traditional options, such as shrimp, salmon, and tuna. Expanding your seafood palate is a good strategy for eating healthier, saving money and helping protect the oceans.  By small changes in your eating habits you can reduce over-fishing and contribute to ocean resiliency.

Reduce Your Carbon Footprint

Eating underappreciated fish and seafood can promote sustainability, and spark up your menu. On average, Americans eat less than half of the seafood experts recommend. Seafood represents one of the lowest carbon footprint animal proteins. When you increase your seafood intake and cut your meat intake you will significantly lower your carbon footprint.

Know Your Supplier

Buying seafood can prove tricky. If you have a favorite seafood market or grocery store that you trust stick with them. The sustainable seafood movement has over the last 20 years secured commitment from 80% of the U.S. grocery industry to support a sustainable seafood policy.

Buy American

We all like to buy American, when possible. When it comes to seafood, that option is actually the best when measured against seafood from other countries, who often do not support sustainability. Once over fished, 46 U.S. fish stocks have been rebuilt. Gulf Red Snapper and many Pacific rock fish have experienced a resurgence. Buying U.S. products also insures less fuel expenditure. And we all know that is a good thing.

Read The Labels

In most parts of the United States grocery stores are required by law to label seafood as to country of origin, and whether it is wild, or farmed. Restaurants however are not subject to such laws. Eateries are where most Americans spend their seafood dollars. If you have questions don’t hesitate it ask about the restaurant’s sustainability policy. Despite laws, it is known that at least 20% of seafood sold in the good ol’ U.S. are mislabeled as to species. The most often mislabeled seafood include sea bass, snapper and halibut.

Try The Freezer Aisle

Many shoppers intentionally avoid the freezer case. That avoidance is a big mistake. Today’s frozen fish products are often better quality and more price friendly than fresh seafood.  Modern freezing methods, including “Flash freezing” guarantees high quality products. This technique results in peak freshness, top flavor, texture, and high nutritional value.

Acadian Redfish

Try something new. Look for fish stocks that are not over fished. These choices are tasty and affordable. In 2019, New England fisherman limited fishing on Acadian redfish, catching half their allowance due to lack of market demand. The Acadian redfish is a versatile fish; lean, flaky and moist. If you’re going to fry, grill, plank bake or smoke redfish, it’s best to leave the skin on. The skin will help in keeping the fish moist while cooking and can be removed afterward. Some suggest they are just the ticket for fish tacos.

What Europeans Know

Europeans and South Americans enjoy a wider seafood menu than we do in the United States. Ocean friendly and wallet friendly, and heart healthy species are often overlooked here. Small oily fish like sardines, mackerel and herring are enjoyed regularly elsewhere around the world. These species are quick to reproduce, high in healthy omega-3 fatty acids and low in mercury. Clams, mussels and oysters are also good choices. Hopefully these suggestions open a new world of culinary delight.